Asian Turkey Meatball Noodle Soup (Soy-Ginger Broth)
This Asian meatball noodle soup is a good soup to try when you want some Asian food. This packs very light flavour yet so satisfying.
Equipment
Large mixing bowl
Rimmed baking sheet or baking dish
Large pot (for boiling noodles and vegetables)
Large glass measuring cup or heatproof bowl (for heating broth)
Colander
Microplane or fine grater (for ginger)
Ingredients
1 lb ground turkey (minced turkey) - minced turkey, about 450g
2 stalks green onions (scallions or green shallots) - scallions, sliced thinly
1 large egg
½ cup panko breadcrumbs - about 30g
¼ cup soy sauce - low-sodium, 60ml
1 teaspoon sesame oil
1 tablespoon ginger - freshly grated- 8 oz fresh lo mein noodles - Chinese egg noodles, about 225g
- ¼ cup Memmi soup base - or other concentrated Japanese noodle soup base, 60ml
3 cups water - 720ml
2 cups baby spinach - fresh ; loosely packed, about 60g- 1 cup sugar snap peas - sliced on the bias into 3 or 4 pieces, about 100g
- 1 teaspoon cooking spray - for greasing the baking dish
Instructions
- Preheat oven to 350°F / 175°C (160°C fan-forced). Coat a baking dish with cooking spray.1 teaspoon cooking spray
- Combine ground turkey, egg, sliced scallions, panko breadcrumbs, soy sauce, sesame oil, and ginger in a large bowl. Mix just until combined — do not overwork. Shape into 12 to 15 small meatballs (about 1½ tablespoons each).1 lb ground turkey (minced turkey), 2 stalks green onions (scallions or green shallots), 1 large egg, 1/2 cup panko breadcrumbs, 1/4 cup soy sauce, 1 teaspoon sesame oil, 1 tablespoon ginger
- Space meatballs evenly in the prepared baking dish and bake for 20-25 minutes, or until the meatballs spring back to the touch and reach an internal temperature of 165°F / 74°C. Do not overcook — ground turkey dries out quickly.
- While meatballs bake, prep spinach and sugar snaps, bring water to a boil in a large pot. Combine Memmi soup base with water in a large glass measure and heat to almost boiling in the microwave.1/4 cup Memmi soup base, 3 cups water, 2 cups baby spinach, 1 cup sugar snap peas
- When meatballs are done baking, set them aside to rest while you finish the soup. Drop noodles into boiling water, and just a few minutes before they are done, drop in sugar snaps with the noodles.8 oz fresh lo mein noodles, 1 cup sugar snap peas
- Divide the noodles, vegetables, and meatballs (3-4 per bowl) between 4 bowls. Ladle the hot Memmi broth evenly over each bowl and serve immediately.2 cups baby spinach, 8 oz fresh lo mein noodles, 1/4 cup Memmi soup base
Notes
Storage: Keep meatballs, noodles/vegetables, and broth in separate containers in the fridge for up to 3 days. Noodles stored in broth will absorb the liquid and turn mushy.
Freezing: Freeze baked meatballs on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Cooked noodles and vegetables do not freeze well.
Make-Ahead: Bake the meatballs up to 2 days ahead and refrigerate. Reheat in warm broth until they reach 165°F / 74°C.
Substitutions: Swap ground turkey for ground chicken or pork. For gluten-free, use rice noodles and gluten-free tamari instead of soy sauce, and replace breadcrumbs with gluten-free panko.
Pro Tip: Mix the meatball ingredients just until combined — overworking lean turkey makes the meatballs dense and rubbery. Pull them from the oven the moment they spring back when pressed.
Nutrition
Serving: 1servingCalories: 451kcalCarbohydrates: 53gProtein: 40gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 111mgSodium: 4430mgPotassium: 625mgFiber: 3gSugar: 4gVitamin A: 1829IUVitamin C: 20mgCalcium: 92mgIron: 3mg
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